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Starches? properties



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anyone ever use other type of starches beside rice, wheat and corn; such as
sago (tapioca), taro, or potato?

i was wondering about their adhesive properties (tack, staying power, and
elasticity)

surfing around i found a few sites about glues. one i found mentioned using
a 1.5-2.5% borax to create a thicker glue to improve adhesive properties,
anyone heard of this, or tried this? (similarily, if you add borax to pva,
it forms homemade silly putty.)

glue glossary
http://www.cerestar.com/html/pqrs.html

another page
http://www.bhs-corrugated.com/content/technology/gluenews.htm


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